Wusthof Classic 10-Inch Wide Cook's Knife
by Wusthof
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Our Price: $161.99
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Category: Kitchen
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Product Summary
Manufacturer: WusthofBrand: Wüsthof
Release Date: 2001-07-31
Model: 4584-7/26
Product features:
- Cook's knife with wide, extra-heavy 10-inch blade
- Precision forged from a single piece of high-carbon stainless steel
- Full-tang, triple-riveted synthetic handle affords superior strength and balance
- Washing by hand recommended; made in Germany
- Measures 17-2/3 by 3-1/5 by 8/9 inches; limited lifetime warranty
- Wusthof Long-Term Knife Care Kit
- Wusthof Classic 5-Inch Cook's Knife
- Wusthof Classic 10-Inch Cook's Knife
- Wusthof Classic 10-Inch Hollow Edge Carving Knife
- Wusthof Classic 10-Inch Long Slicer
Kitchen and Housewares Reviews of Wusthof Classic 10-Inch Wide Cook's Knife
Customer Review: Food Seems To Cut Itself
Summary: 5 Stars
I think this knife doesn't actually cut the food, so much as it intimidates it. The food looks up, sees this massive, wickedly sharp blade approaching, and leaps out of the way at the last possible moment. That's my best guess as to how this knife cuts so effortlessly.
Or I guess it could be the fact that blade takes and holds an edge like a dream, allowing the significant weight of this very large knife to just drop the blade through whatever you happen to put under it. Whatever. The bottom line is you don't have to exert any effort to cut - you basically just steer, and the knife does all the work. Which is exactly as it should be.
I've had this knife for about 6 months, and use it almost daily, primarily for cutting up fruits such as pineapple, watermelon, large papayas, peaches, etc. Cutting the rind off a pineapple does require a tiny bit of effort, but otherwise, even a good size watermelon cleaves itself out of the way when it sees this beastie coming.
The wide blade is great for transferring food from the cutting board. Plus it adds that much extra weight, allowing the knife to do that much more of the work for you. I also find the width makes it easier to keep the blade against the fingers of my guiding hand, which makes me feel safer/more confident.
The length enables you to cut through small watermelons, large papayas and personal size pizzas with just one stroke. Sweet! The length also means that much more curve, meaning you can cut more and larger items without lifting the tip off the board. Also sweet!
If had one tiny complaint, it's that the length means the tip of the knife is quite far from your hand, so delicate strokes with the tip, e.g. to cut a blemish out of a piece of fruit, are a little awkward. I've gotten used to it, but it's taken some practice. However, since a 10" wide body knife isn't primarily designed for delicate tip work, I certainly won't deduct for that.
I have a Furi TechEdge Pro Knife Sharpening System. It's a great system, which I love to use. But I've only had to hone this knife's edge 2 or maybe 3 times in 6 months of almost daily use. Granted, I'm only cutting fruits and vegetables on a good quality bamboo cutting board. Still, that's pretty good edge-holding.
You really shouldn't buy a knife of this size, or in this price range, without at least holding it. How a particular knife will feel in your hand is unpredictable, particularly one this large and weighty. But I already knew I liked the Wüsthof Classic line, so I took a chance and bought this from Amazon without ever holding it. And I'm very glad I have it. I love this knife!
Description of Wusthof Classic 10-Inch Wide Cook's Knife
This is an exceptional knife and one that many professionals are pleased to own. It has a gently bowed 10-in. cutting edge that is wider than a standard cook's knife. The extra 0.25-in. of knuckle clearance supplies enough razor-sharp surface to make short work of mincing herbs or julienning carrots, while its heft provides ample power for quartering chicken a or halving a winter squash. Its visible tang, like a Formula 1 spoiler, ensures a beautifully balanced tool. Wusthof's newest state of the art technology incorporates a new computer controlled method for putting the edge on Classic knives. This technology allows for an exacting edge from the tip of the knife down to the heel of the knife. With this newer precision, the knives are made sharper to 14 degrees per side for a total of 28 degrees. The knives are now sharper and this refinement increases the sharpness retention because exacting angles and edges last longer than edges sharpened by hand. The result is a knife that is 30% sharper and the ICP (Initial Cutting Performance) lasts twice as long..Chef's Knives
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